Roast Turkey Breast with Garlic Herb Butter
Don't need to cook a whole bird this holiday, but still want to enjoy all that classic roast turkey flavor? This Roast Turkey Breast with Garlic Herb Butter is the perfect option for a smaller crowd this holiday season. It's tender, juicy, quick and easy!
Servings: 6 servings
Ingredients
- 1/2 cup (one stick) unsalted butter, softened
- 1/2 Tbsp. fresh thyme
- 1/2 Tbsp. fresh rosemary, finely chopped
- 3 cloves garlic, finely minced
- 1/2 tsp. coarse kosher salt
- 1/4 tsp. black pepper
- 6-7 lb. bone-in turkey breast with skin
Instructions
- Pat your turkey breast dry with paper towels and then let your turkey breast sit at room temp for about 20 minutes.
- Preheat oven to 450 degrees F with rack in middle position. While the oven preheats, make your compound butter.In a small bowl, combine butter, herbs, garlic and salt and pepper until smooth.
- Gently slide your fingers between the skin and the meat to loosen that skin being careful not to tear it. Use half the compound butter for massaging under the skin and the other half for massaging the outside of the turkey breast. Set the meat with the breast side up in your pan.
- Cook the turkey at 450 degrees F for 15-20 minutes, then you'll lower the temp to 325 degrees F. I cook my turkey breast until the internal temperature is 150-155 degrees F, roughly 2 hours, and then let it rest, tented loosely with foil 20-30 minutes before slicing. During the resting time, the internal temperature will rise to reach pasteurization equivalent to 165 degrees F while keeping the white meat much juicier. The resting time will also help to redistribute the juices throughout the meat. Since everyone's oven heats a bit different, check your turkey with your thermometer before the 2 hour mark.